Creole Beef Tenderloin Filets with trinity sauce

When you think of New Orleans, food always comes to mind. And good Cajun and Creole food never gets old. Spiced perfectly, this updated take on a classic — grillades — is so delicious you’ll want to party like it’s Mardi Gras. So put your beads on and let the good times roll.

Makes

4 servings

Total Time

30 minutes

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Ingredients

FOR THE FILETS, HALVE:

2beef tenderloin filets,(8 oz. each, 2-inches thick)

1Tbsp.Cajun seasoning

1½ tsp. kosher salt and black pepper

1Tbsp.olive oil

FOR THE SAUCE, ADD:

1Tbsp.olive oil

½ cup each diced yellow bell pepper, celery, and onion

2Tbsp.minced fresh garlic

1Tbsp.each all-purpose flour and tomato paste

1cupdiced Roma tomatoes

¼ cup dry sherry or red wine

1cuplow-sodium beef broth

2tsp.Worcestershire sauce

Tabasco sauce

¼ cup chopped fresh parsley

Test Kitchen Approved

Good to Know

Called the “holy trinity,” the combination of onion, celery, and bell pepper is the Cajun and Creole equivalent of France’s mirepoix.

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